02/05/2026
Buttermilk Chocolate Cake
Ingredients
Dry Ingredients
Flour – 3 cups (375g)
Sugar – 2 cups (400g)
Unsweetened cocoa powder – 1 cup (100g)
Baking powder – 1 tablespoon
Baking soda – 1½ teaspoons
Salt – ½ teaspoon
Wet Ingredients
Eggs – 3 large
Vegetable oil – ⅔ cup (160ml)
Buttermilk – 1½ cups (360ml)
Hot water or hot coffee – 1½ cups (360ml)
Vanilla – 1 tablespoon
Instructions
The flour, sugar, cocoa powder, baking powder, baking soda, and salt are whisked together in a large bowl until evenly combined.
The eggs, oil, buttermilk, and vanilla are mixed into the dry ingredients until the batter becomes smooth and chocolatey.
Hot water or hot coffee is poured in slowly; the batter becomes thin, which helps the cake stay extra moist.
The batter is divided evenly into two greased and lined cake pans.
Both pans are baked in a preheated oven at 170°C for 30–35 minutes until the cakes are set and a toothpick inserted comes out clean.
The cakes are cooled completely before frosting or stacking.
